Talk Takeaway: Cooking with Chef Edward Lee

Posted on Jun 25, 2013 10:45am

Chef Edward Lee visited "The Talk" for a Talk Takeaway: Cooking segment.  He showed the ladies how to make Southern comfort food with an Asian twist.  Here are the recipes!

T-bone Steak with Lemongrass Habanero Marinade

Every once in a while I like to dig into a fat bloody steak. I might feel terrible the next day, but it's so tasty when you're eating it. One problem I find with a big steak is that after a few bites, it soon tastes dull in my mouth. I like to add a bright acidic marinade to a steak to give a contrast to the meatiness. The acid actually accentuates the umami element in the steak and gives it a punch that is quite addictive.

Serves 4


2 ten ounce T-bone steaks, cut ½ inch thick

Salt and pepper

1 tablespoons butter

1 teaspoon peanut oil


6 cloves garlic

3 lemongrass stalks, trimmed to the root and minced fine

2 habanero peppers, seeds removed

Juice of 1 lemon

Juice of 1 orange

2 tablespoons sesame oil

1 teaspoon soy sauce

½ teaspoon salt


1. Make the marinade first. Combine all the marinade ingredients into a blender and blitz on high until well combined.

2. Generously salt and pepper the steaks. Place in a glass dish and pour half of the marinade over the steaks and marinate at room temperature for 20 minutes.

3. In a large cast-iron pan, heat the butter and peanut oil over high heat until just barely smoking. Add the steaks and cover the pan with a lid. Cook on high for 3 minutes. Uncover, flip the steaks and reduce the heat to medium. Cook the steaks uncovered for another 2 minutes. Does the steaks look caramelized and moist and shiny from the marinade? Good, then it's ready to eat. Remove the steaks from the pan and let rest on a cutting board for another 2 minutes.

4. Spoon the remaining marinade over the steaks and serve immediately. Serve with Collards and Kimchi.

From SMOKE & PICKLES by Edward Lee (Artisan Books, 2013)

Collards and KimChi

The most rewarding dishes to me are the ones that coax complex flavors from the humblest of ingredients. It was a revelation the time I tried my first vinegary, salty bite of braised collards. It took me back to the same sensation of eating cabbage kimchi, another precious dish that arose from poverty but has risen to impress even the most sophisticated palates. I love these intense flavors from two cultures worlds apart and yet they work together harmoniously, like they've always belonged together.

Serves 6 to 8 as a side dish


½ ounce lard or bacon fat

½ ounce butter

1 cup chopped onions

1 ½ cup diced country ham

1 ½ pounds collard greens, cleaned, de-stemmed and roughly chopped

2 ½ cups chicken stock

2 teaspoons soy sauce

1 ½ tablespoons apple cider vinegar

8 ounces kimchi


1. Heat the lard and butter in a large pot over high heat. Once the butter starts to foam, add the onions and sauté for 5 minutes until you get a little color on the onions. Add the ham, and cook for another 3 minutes.

2. Add the collards with the chicken stock and the soy sauce. Cover with a lid and cook for 30 minutes over medium heat, stirring occasionally.

3. Taste the collards, they should be tender but still have a little chew to them. Add the vinegar to the greens and cook for 1 minute.

4. Transfer the greens to a mixing bowl. Meanwhile, chop the kimchi and toss into the bowl with the greens. Mix together and serve immediately, juice and all.

From SMOKE & PICKLES by Edward Lee (Artisan Books, 2013)

Peach and Rhubarb Kuchen

The German influence is strong in the part of Kentucky where I live. Most of the mother country cuisine has disappeared from the regional foodways, but you can still find a few shops selling German-style cakes or kuchens. Kuchen just means cake in German so there are a lot of varieties and recipes for it. This version is unfathomably light and dense at the same time. I bake them in sheet pans to get a thin cake no more than an inch thick. I make this one in the early part of summer when both peaches and rhubarb are plentiful.

Serves 6 to 8


1 ½ cup flour

1 teaspoon baking powder

¼ teaspoon salt

6 tablespoon butter

3 ounce cream cheese

¾ cup sugar

1 teaspoon vanilla extract

2 eggs

½ cup buttermilk

2 large peaches, peeled and cut into wedges, about 7 ounces

4 ounces fresh rhubarb cut into ½ inch pieces

2 tablespoons sugar

½ cup crushed pistachio nuts

¼ cup sugar

¼ cup softened butter

Buttermilk Whipped Cream (see below), for serving


1. Preheat the oven to 375° F. Smear a little soft butter on the bottom of a 9 x 13 inch oven-safe casserole dish.

2. In a small bowl, combine the flour, baking powder and salt. Sift together with a fork.

3. In the bowl of a mixer with the whisk paddle attachment, add the butter, cream cheese, sugar and vanilla. Cream together on medium high for 2 minutes until the butter mixture becomes smooth. Add the eggs and buttermilk and continue to mix until thoroughly combined, about 2 to 3 minutes.

4. Slowly add the flour mix to the egg mixture and blend together until a smooth batter is formed. Be sure to scrape the sides with a rubber spatula while mixing the batter.

5. Pour the batter into the bottom of the casserole. Place the fruit over the batter and press it in just slightly. Sprinkle the crushed pistachio nuts and sugar over the fruit. Dot the cake with any remaining butter.

6. Bake for 50 to 60 minutes, or until the batter is fully cooked through and the top is golden browned. Remove from the oven, allow to cool for a few minutes, and serve slices warm with a side of buttermilk whipped cream.  Keep the leftovers, if there are any, well wrapped with cling wrap in your refrigerator and it will keep for several days.  Serve this with a light Moscato d'asti and watch your guests squeal with delight.

From SMOKE & PICKLES by Edward Lee (Artisan Books, 2013)

Buttermilk Whipped Cream

Makes about 2 ½ cups


9 ounces heavy cream

3 ounces buttermilk

3 tablespoon powdered sugar



Combine the heavy cream, buttermilk and powdered sugar into the chilled bowl of a mixer with the whisk attachment. Whisk on high until firm peaks form. Transfer to a chilled bowl and reserve cold in the refrigerator until ready to use.

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